Autumn Chowder

2 strips Bacon, diced
1/4 cup Chopped onion
1 medium Red potato, diced
1 small Carrot, halved lengthwise and thinly slced
1/2 cup Water
3/4 teaspoon Chicken bouillon granules
1 cup Milk
2/3 cup Cubbed parsnip (optional)
1/8 teaspoon Black pepper
2 1/2 teaspoons All-purpose flour
2 tablespoons Cold water
3/4 cup Shredded cheddar cheese

In a saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, parsnips, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in the milk, and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Yield: 2 servings

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking

Print Recipe
Autumn Chowder BigOven - Save recipe or add to grocery list Yum
Share this Recipe

Leave a Reply